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Raw Mushroom & Escarole Salad

Name: Chorizo Sliders
Ingredients: 1/2 pound Spanish chorizo, casing removed and coarsely chopped 1 3/4 pounds ground pork or beef About 1/4 cup Worcestershire sauce 1 tablespoon smoked sweet paprika (a scant palmful) Kosher salt and freshly ground black pepper Extra virgin olive oil (EVOO), for drizzling 1/2 pound Manchego cheese, shredded 2 avocados Juice of 1 lemon 1 large clove garlic, pasted or grated A small handful of fresh cilantro leaves (optional) About 1/4-1/3 cup light cream 12 slider rolls or split brioche rolls Small Bibb lettuce leaves, for topping Sliced plum tomatoes, for topping Sliced small red onion, for topping

Rach makes a raw mushroom and escarole salad that brims with flavor the longer you let it marinate.

Rach likes to serve this alongside her Pork Chops with Maple, Mustard & Capers and Brown Butter Sage Mashed Potatoes & Parsnips, plus her husband John's Sage Advice Cocktail, which was inspired by the meal.

Ingredients

3 to 4 portobellos, grilled and thinly sliced
1 head escarole, chopped
½ head radicchio, quartered and thinly sliced
½ white onion, chopped or thinly sliced
Juice of 2 lemons
3 tablespoons extra-virgin olive oil (EVOO)
Salt and pepper

Preparation

Place salad ingredients in bowl and dress with lemon juice and EVOO and season. The time it sits will help the salad develop, about 30 minutes. Toss again before serving.

Raw Mushroom & Escarole Salad

Ingredients

Preparation

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Chorizo Sliders